Gelatin Free Sheet Pan Roasted Sweet Potatoes and Vegetables
Roasted vegetables don't get much more vibrant or satisfying than this colorful sheet pan situation. Sweet potato, carrots, zucchini, broccoli, and red onion all come together on one pan, seasoned with turmeric, ginger, and garlic for a warm, earthy depth that makes the whole kitchen smell incredible. The coconut oil helps everything caramelize beautifully at high heat, giving you those irresistible golden edges and lightly charred broccoli tips that are honestly the best part. A final hit of fresh lemon juice and parsley brightens the whole dish right before serving, cutting through the richness perfectly. Since every single ingredient here is a whole food ā produce, spices, and oil ā there's nothing hidden to worry about, no additives, no thickeners, no animal-derived setting agents that sometimes sneak into packaged seasonings or sauces. This is the kind of recipe that works as a hearty side or a light main, and cleanup is minimal since everything roasts on a single parchment-lined pan.
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Learn more āIngredients
4 servings
- 1 medium sweet potato (about 12 oz), peeled and cut into 1-inch cubes
- 2 medium carrots, peeled and cut into Ā½-inch rounds
- 1 medium zucchini, cut into Ā½-inch half-moons
- 2 cups broccoli florets (about 1 small head)
- 1 medium red onion, cut into 1-inch wedges
- 3 tbsp coconut oil, melted
- 1 tsp ground turmeric
- Ā½ tsp ground ginger
- 1 tsp fine sea salt
- 3 cloves garlic, minced
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 1 tbsp fresh lemon juice
Instructions
- 1
Preheat the oven to 425Ā°F (220Ā°C). Line a large 18x13-inch sheet pan with parchment paper.
- 2
In a large mixing bowl, combine the sweet potato cubes and carrot rounds with 1 tablespoon of the melted coconut oil, 1/2 teaspoon of the turmeric, 1/4 teaspoon of the ginger, and 1/2 teaspoon of the salt. Toss until evenly coated, then spread in a single layer on one half of the prepared sheet pan.
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